FROM THE
alt.support.diet.low-carb
COOKBOOK
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Olive Garden Hot Artichoke and Spinach Dip (adapted by Janis Ross)
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Ingredient Carb
Grams
Fibre
Grams
Calorie
Count
1 pkg. Cream Cheese
2.3
0
297
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
15.9
7.9
73.5
1/2 cup Spinach, frozen chopped, or steamed
3.1
2.4
19.7
1/4 cup Mayonnaise (do not use Miracle Whip)
1.6
0
395.6
1/4 cup Parmesan Cheese
0.8
0
91.2
1/4 cup Romano Cheese (You can use all Parmesan)
0.8
0
78.4
1 clove garlic, finely minced
1.0
0.1
4.5
1/2 tsp. fresh basil (dry 1 tbsp. Basil)
2.7
1.8
11.3
1/4 cup partly-skimmed Mozzarella Cheese grated
0.6
0
71.1
1/4 tsp. Garlic Salt
0.5
0.1
2.3
Salt and Pepper to taste
0
0
0
TOTAL
29.3
12.3
1044.6
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Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with with cucumber slices, pork rinds or sliced celery).
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Whole recipe =  29.3 grams of carbohydrate and 1044.6 calories
Whole recipe (subtracting fibre grams) = 17 grams of carbohydrate
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